We've had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though Jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.
Voodoo Jalapeño Poppers
We've had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though Jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.
We've had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though Jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.
Ingredients
- 12 jalapeños
- 4 ounces cream cheese
- 1/2 teaspoon Paprika - Smoked - Sweet
Paprika - Smoked - SweetSmoked paprika is nothing less than a culinary magic trick- adding rich chile flavor and authentic smoke flavor to a dish without adding heat! From the La Vera region of Spain, this ... -
Voodoo
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Preparation
Preheat oven to 375 degrees.
Wearing gloves, lice each jalapeño in half lengthwise and remove seeds and core. In a small bowl, mix together cream cheese and smoked paprika.
Fill each chile shell with the cheese mixture and place on a lightly oiled sheet pan. Sprinkle the lot with Voodoo.
Bake at 375 for 15 minutes to soften and then broil to brown the tops.
Serve with guacamole and stout or porter.
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Voodoo Jalapeño Poppers
| Appetizers, Tailgating
We've had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though Jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.
Amanda Bevill
Amanda Bevill
